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COOKING and WELL-BEING CLASSES at HEALTHEAST WAYS to WELLNESS in WOODBURY Open to the Public WAYS to WELLNESS JULY – SEPTEMBER 2018 COOKING and WELL-BEING CLASSES at HEALTHEAST WAYS TO WELLNESS IN WOODBURY Open to the public WAYS to WELLNESS Discover your WELL-POWER at Ways to Wellness and be the best YOU! Our expert staff is here to guide you whether you want to lose weight, improve your fitness, reduce your stress, or get a jumpstart on improving your health and well-being. It’s all about you, so get started today on your journey. OUR INTEGRATIVE A MESSAGE FROM THE FOUNDER: PROGRAMS INCLUDE*: < Functional nutrition < Cooking classes < Personal training < Nutrition consultations < Chef consultations < Pilates reformer < Yoga and meditation < Group fitness < Massage < Life coaching Brenda Navin < Metabolic calorie test Senior Director, Community Health and Well-being < Cardio/fitness test < BODPOD (body composition test) Nothing is more important than your personal GET STARTED TODAY: You can schedule a complimentary health and well-being. It is my hope that Ways to consultation to learn about our broad Wellness can help you discover just how good you range of services, or simply book your cooking or well-being class today. can feel and challenge you to step out of your comfort Call 651-232-1926 or visit zone to try something new. Nothing inspires me more discoverw2w.org. than having a client stop by my office to share their SAVE WITH COOKING personal journey and what they have learned along CLASS PACKS the way. Come join our community. You won’t regret 3-pack of cooking classes: $138 5-pack of cooking classes: $199 feeling the Well-Power within you! First-time attendees can use promo code letscook! to save $20. * With the exception of health psychology visits, services at Ways to Wellness are not covered by insurance, but you may be able to use your Health Savings Account (HSA) with a qualifying referral. 2 COOKING and WELL-BEING CLASSES MEAL PLANNING AND JULY PREP FOR WEIGHT LOSS Wednesday, July 18, 6 - 8 pm Instructor: Jeremy Reinicke SELF-DOUBT TO SELF-TRUST Cost: $59 per person Monday, July 9, 5:30 - 6:30 pm A little preparation can go a long way towards helping Instructor: Lisa Somerville, NBC-HWC us reach our weight-loss goals. Power through your day Cost: $25 per person with these protein-packed lunches that will give you Guided meditation and facilitated group conversation the boost you need to get through your day. will help you unlock your inner wisdom. Shift your Menu: Grilled Chicken Burrito Bowl with Black Beans mindset from self-doubt to self-trust. Nurture a more and Chia Vinaigrette; Herbed Vegetable Soup with confident you and start living a life with more ease Lentils, Quinoa and Basil Pesto; Ginger Beef Edamame and less complication. Bowl with Sesame and Wilted Bok Choy PROTEIN-PACKED SUMMER SALADS RENEW AND RESTORE Wednesday, July 11, 11 am - 1 pm Thursday, July 19, 5 - 6pm Instructor: Jeremy Reinicke Instructor: Emily Kline, CHWC Cost: $59 per person Cost: $25 per person We hear much about the importance of lean protein Replenish with deep relaxation practices. This class in our diet, but who wants to eat chicken every day? combines gentle stretching, affirmations, and guided Today we will make fun, summery salads that pack a imagery to soothe and nurture. Perfect for caregivers, well-balanced protein punch. parents, or anyone in need of self-care. Please wear Menu: Chickpea and Kidney Bean Salad with comfortable clothing. Yoga mats and cushions Tomato, Black Olives, Feta and Greek Dressing; will be provided. Grilled Shrimp Salad with Avocado, White Bean and Herb Vinaigrette; Black Bean and Lentil Salad with Lime Vinaigrette and Baby Arugula BUBBLES AND BITES Thursday, July 12, 6 - 8 pm Blue indicates COOKING CLASS Instructor: Jeremy Reinicke Cost: $59 per person Green indicates KID’S COOKING CLASS Whether you’re lounging around a back yard BBQ or attending a formal gala, summer is the perfect time to Pink indicates WELL-BEING CLASS enjoy a long, lean pour of sparkling wine! Join us to learn about sparkling wine and taste the appetizers that make them shine. = Class requires full participation Menu: Grilled Shrimp with Citrus Vinaigrette and All cooking classes have some element of participation. Serrano Chili; Chorizo Stuffed Mushrooms with Manchego Cheese; Smoked Salmon Crostini with = Wine or beer tasting Mascarpone, Honey and Pear; Dark Chocolate Available at cooking classes when indicated. Dipped Strawberries with Mint WAYS to WELLNESS COUPLES MASSAGE CLASS GRILLS GONE WILD! Friday, July 20, 7 - 8:30 pm Thursday, July 19, 5 - 7 pm Instructor: LeeAnn Marie, LMT Instructor: Jeremy Reinicke Cost: $49 per couple Cost: $59 Bring a loved one and connect in a fun, new way. We’re stirring up the coals and setting our grills on fire Learn and practice a sampling of simple Swedish and for this one! Grab your appetite, your taste buds and Shiatsu massage techniques that you can continue to your friends and get to The Kitchen Table ASAP! share with one another for years to come. Nurture each Menu: Grilled Fish Tacos with Radish, Avocado and other and relax in this one-of-a-kind well-being class Sweet Smoked Aioli; Grilled Oysters on the Half Shell taught by a licensed massage/Shiatsu therapist and with Chive Mignonette; Blackened Skirt Steak Lettuce energy work enthusiast. Wear comfortable clothing. Wraps with Pico De Gallo; Flamed Peach We will be working on mats and pillows in the with Brandy Sauce Group Fitness Room. FRIDAY NIGHT BITES – INTRO TO FUNCTIONAL ROSÉ’S RETURN! NUTRITION SEMINAR Friday, July 20, 6 - 8 pm Monday, July 23, 3 - 3:45 pm Instructor: Jeremy Reinicke Instructor: Lisa Hellem, RD, LD Cost: $59 per person Cost: FREE (registration is required as space is limited) Rosé is back! And we’re NOT talking about its evil Get healthy, lose weight, reduce pain, improve twin, White Zin! They can be anything from elegant, digestion and increase your energy level! Find out sparkling and sophisticated to a solid patio sipper. We what all the buzz is about with our new Functional will all be working together to make a nutritious four- Nutrition Program. At this seminar, we will explain how course dinner that pairs with different styles of Rosé! Functional Nutrition is different from common treatment Menu: Melon Crostini with Crispy Pancetta on Grilled plans, what you can expect and how to get started. Baguette; Grilled Rosemary Flatbread with Bleu Join our registered dietitian for more information and a Cheese, Grapes and Honey; New England-Style Crab gut-healing, anti-inflammatory treat. Cakes with Cilantro and Serrano Aioli; Chorizo Stuffed Mushrooms with Manchego Cheese A CHEF’S SAFARI – LOS ANGELES Friday, July 27, 6 - 8 pm CARDIOLOGIST IN THE KITCHEN Instructor: Jeremy Reinicke Thursday, July 26, 5 - 7 pm Cost: $59 per person Instructor: Jeremy Reinicke and Dr. Christine Lange, MD Ever wondered what a chef might eat while traveling? Cost: $59 per person Here is your chance to experience the dishes Chef Dr. Christine Lange is teaming up with our chef in the Jeremy brought back to Minnesota from his travels, kitchen. They will be answering all of your “cardio- both domestic and abroad. culinary” questions as they work together to make a Menu: Shabu-Shabu (Thinly sliced beef and vegetables delicious, heart-healthy dinner. cooked in a boiling broth by the diner at the table); Menu: Lentil Stew with Quinoa, Kale and Lime; Salmon and Tuna Nigiri Sushi Hazelnut Crusted Salmon with Zucchini Noodles and Savory Tomato Jam 4 COOKING and WELL-BEING CLASSES INTRO TO FUNCTIONAL AUGUST NUTRITION SEMINAR Monday, Aug. 13, 3 - 3:45 pm Instructor: Lisa Hellem, RD, LD THE FRUGAL CARNIVORE Cost: FREE (registration is required as space is limited) Thursday, Aug. 2, 6 - 8 pm Get healthy, lose weight, reduce pain, improve Instructor: Jeremy Reinicke digestion and increase your energy level! Find out Cost: $59 per person what all the buzz is about with our new Functional Providing high-quality protein for you and your family Nutrition Program. At this seminar, we will explain how can get expensive. Today we will explore ways to save Functional Nutrition is different from common treatment big when shopping for meat. Then we will explore plans, what you can expect and how to get started. common butchery skills and practice proper protein Join our registered dietitian for more information and a cookery as well. gut-healing, anti-inflammatory treat. Menu: Eight Cut and Spatchcock Chicken; Chateau Briand and Filet Mignon; Pork Loin Chops; Fillet of Salmon PRO APPROACH TO MEAL PLANNING PANNING THE GLOBE – HAWAII Wednesday, Aug. 15, 5 pm - 7 pm Friday, Aug. 3, 5 - 7 pm Instructor: Jeremy Reinicke Instructor: Jeremy Reinicke Cost: $59 per person Cost: $59 per person Don’t start from scratch every day! Don’t eat the same All aboard! Get ready to experience authentic flavors thing every day either. Make one meal and reinvent it and techniques used in kitchens around the world. throughout your week. This will save time and money! Spice up your family’s dinnertime by getting up close Menu: Chicken Piccata with Capers and Shallot on and personal with cuisine from all across the globe. Gluten-Free Pasta; Honey Glazed Chicken with Red Menu: Ahi Tuna Poke Salad with Cucumber, Edamame Pepper, Broccoli and Chives; Chicken Teriyaki with and Avocado; Teriyaki Spam Sliders with Grilled Pineapple, Onion and Bell Pepper Pineapple, Red Onion and Cilantro; Huli Huli Chicken (BBQ chicken with pineapple, soy and ginger) A CHEF’S SAFARI – NEW ORLEANS Thursday, Aug. 16, 6 - 8 pm BRILLIANT BALANCE Instructor: Jeremy Reinicke Monday, Aug. 6, 5:30 - 6:30 pm Cost: $59 per person Instructor: Lisa Somerville, NBC-HWC Ever wondered what a chef might eat while traveling? Cost: $25 per person Here is your chance to experience the dishes Chef Learn how to gain control over how you spend your Jeremy brought back to Minnesota from his travels, time.
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    Acta Societatis Botanicorum Poloniae Journal homepage: pbsociety.org.pl/journals/index.php/asbp INVITED REVIEW Received: 2012.10.15 Accepted: 2012.11.19 Published electronically: 2012.12.31 Acta Soc Bot Pol 81(4):283–293 DOI: 10.5586/asbp.2012.048 No greens in the forest? Note on the limited consumption of greens in the Amazon Esther Katz1*, Claudia Leonor López2, Marie Fleury3, Robert P. Miller4, Valeria Payê5, Terezinha Dias6, Franklin Silva7, Zelandes Oliveira7, Elaine Moreira8 1 Institut de Recherche pour le Développement, UMR 208 IRD/MNHN, Cuvier 57, 75005 Paris, France 2 Museu Paraense Emílio Goeldi, Belém, Avenida Perimetral 1901, Box 399, 66077-530, Belém, Pará, Brazil 3 Muséum National d’Histoire Naturelle, UMR 208 IRD/MNHN, Cayenne, French Guiana 4 United Nations Development Program, Project GATI, Brasilia, DF, Brazil 5 Institute of Social Sciences, University of Brasilia, Campus Darcy Ribeiro, Asa Norte, 70910-900 Brasilia, DF, Brazil 6 Empresa Brasileira de Pesquisa Agropecuária, Recursos genéticos e biotecnologia, Parque Estação Biológica – W 5 Norte Final Asa Norte, Box 02372, 70700-900 Brasília, DF, Brazil 7 Center of Sustainable Development, University of Brasilia, Campus Darcy Ribeiro, Asa Norte, 70904-970 Brasilia, DF, Brazil 8 Department of Anthropology, Federal University of Roraima, Avenida Capitao Ene Garcez, 64000-000 Boa Vista, Roraima, Brazil Abstract The consumption of greens is reported as being very minor among Amazonian Indians. The authors of this article present a new review of this subject, based on fieldwork with Amerindians and other populations in different parts of the Brazilian Amazon and French Guiana. Written sources on Brazilian, Peruvian, Columbian and Venezuelan Amazon were also reviewed.
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